Reviewer Conny Withay:Operating her own business
in office management since 1991, Conny is an avid reader and
volunteers with the elderly playing her designed The Write Word Game.
A cum laude graduate with a degree in art living in the Pacific
Northwest, she is married with two sons, two daughters-in-law, and
three grandchildren.

At two-hundred-thirty-eight pages, this paperback
targets those who want to learn more about safety, quality, and
longevity in the foods we eat. After an introduction and four basic
concepts of food safety, the book is divided into ten parts, ending
with helpful tips, an afterword, index, references, additional
resources, and the authors’ biographies.

The first section
discusses tips on purchasing food, followed by a forty-one page “A
to Z” guide to fresh fruits and vegetables. Part three and four
involve storing food and longevity charts. While the next three
chapters cover safety in the kitchen, preparing food, and safe
cooking practices, next discussed are topics on holiday, outdoor, and
traveling involving food. The final chapter is about foodborne
illnesses.

It is highly important to
know what foods are safe to eat when they are sold, prepared, or
stored. I like how the book covers a myriad of food choices and how
to select, cook, freeze, or store them. From mentioning how to handle
the product to avoid a foodborne illness, also explained are
transporting and storing food so it remains fresh. The charts review
selection, storage location and length, and availability as well as
sometimes including tips and ripening. A helpful section is the
longevity charts comparing an item being unopened or opened on a
shelf and in a refrigerator or freezer.

Those who do not care
about what they eat or using precautions when handling food will
avoid this book. Some may be too busy or be preoccupied with other
things to look up shelf life or preparation tips when handling foods
and forget this reference book.

Founder of a production
company, Kivett worked for Walt Disney Entertainment and lives in
Florida with his family. Residing in the United States and Australia,
Dr. Tamplin has a Ph.D. in medical sciences and worked as a
university professor, adjunct researcher, and advisor for thirty
years internationally. Serving in the United States Navy for
twenty-four years, Dr. Kivett is a family practice doctor in Florida.

I wish this book could be
turned into a pocket guide that could be kept on a kitchen counter
for quick reference.

For those who are
interested in buying, preparing, and storing food safely, this makes
an excellent resource book, especially as a gift for those that like
to cook or be around food.

Thanks to Bookpleasures
and the author for this book that I freely evaluated.